A Summary of the ’Review of the Schools Meals Service at St George’s Preparatory School’ compiled by Jill Fa, Senior Dietician and Karen Le Cornu of the Health Promotion Unit.
Introduction:
In September 2006, new guidelines were introduced in the UK regarding the nutritional content of food served in schools. Whilst these guidelines have no legal standing in Jersey, St George’s Preparatory School requested a review of their schools meals in their efforts to comply with the law and continue their process of evaluating and improving their meal service. They are one of the few primary schools providing a hot midday meal.
Summary of the Findings:
"School meals at St George’s offer children the opportunity to have a nutritious meal in a setting which encourages good table manners and social interaction. Recently catering staff have made significant changes to both the content of meals and the way in which food is prepared, to ensure that the food provided at school fits well within the new food-based standards for school lunches.
By being aware of the menu on offer during the day, parents can ensure that the food served in the home completes the requirements that will ensure a healthy, balanced diet for children."
Additional details:
·
Fruit and veg
. Meals always include cooked veg, except when salad is the main dish, plus a vegetarian option. Salad is available daily as an option.
·
Starchy Foods
(bread, pasta, rice, noodles, potato). A food from this group is available daily, often in the form of pasta, rice, mash or jacket potatoes. Chips are served once a term and croquette potatoes, cooked in vegetable oil, once every 3 weeks. A plate of bread is available on each table, daily.
·
Meat, fish and other non-dairy protein
. Meat or a fish-based meal is offered daily, except when pizza is served once every 3 weeks. Tuna appears as an option with the side salad on alternate days.
·
Deep fried food and salt restrictions
. Mixed herbs and pepper are used instead of salt in the cooking process and salt is not permitted on the dining table. Deep fried food is seldom served and is well within the current guidelines.
·
Drinks.
Milk and water are available for morning break and water is served at lunch and afternoon break. Chilled water is available all day.